Bittergourd in spicy, tangy gravy (Pavakkai gojju)- Meatless Monday

Bitter gourd is one of those vegetables that I have a love-hate relationship with. I always disliked it in childhood, but as I learn to cook it in interesting ways, I’ve begun to love it. I have started cooking it more for its immense health benefit (lowering blood sugar) and the folates and phyto-nutrients it contains.

“Gojju” is a typical gravy dish from the state of Karnataka and I first got to taste this in my mother-in-law’s place. This is an adapted “gojju” recipe; I cannot say it is the authentic version, but I love the combination of flavors in it- spicy, tangy and a hint of sweetness! Taking this to Meatless Mondays, the global movement to skip meat, one day of the week.

For those of you wondering what a bitter gourd is, this is what the green vegetable looks like, when cut lengthwise and de-seeded: